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For the pastry:
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Place the flour, salt and butter into a food processor and pulse until crumbly and coarse.
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Add the water in while the mixer is going and continue processing just until the dough comes together.
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Dont overwork it.
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Take the dough out and wrap it in plastic wrap.
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Let it rest in the fridge for about 15 minutes.
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For the filling:
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Preheat oven to 375 F. Line a baking sheet with foil and then lay a sheet of parchment paper on top of that.
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Set baking sheet aside.
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Toss the sliced apples in a bowl with the sugar, lemon juice, salt, cheddar and cornstarch.
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Set aside.
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Roll out the dough to about 12 inches wide.
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Use lots of flour for dusting the surfaces and your rolling pin.
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Lift the pastry with your rolling pin often to prevent sticking.
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Once its reached about 12 inches wide, transfer it to the prepared baking sheet.
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Lay the dough out flat on the tray.
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Take the apples and pile them in the center of the dough.
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Itll look like a lot but theyll shrink and get all friendly and close with one another.
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Pull up the edges of the dough over most of the filling but leaving about a 2 inch space in the middle where youll still be able to see the apples.
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Glaze the edges of the tart with the beaten egg and sprinkle generously with the sugar.
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Finally sprinkle with a little chopped rosemary.
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Bake in the preheated oven until golden and crusty looking.
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Once baked, let it rest for at least 30 minutes before slicing.
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Recipe adapted from Martha Stewart Living.
